Dandy Dutch Recipes

Dimensions: 5 1/2 x 3 1/2 inches
Pages: 160 spiral bound

Compiled by Mina Baker-Roelofs, distinguished home economist and Dutch heritage scholar, and Carol Van Klompenburg, author of our Delightfully Dutch and Dutch Treats.
Traditional and popular recipes of foods enjoyed by families of Dutch extraction. Features tulips in full color on the cover. Lists sites of festivals (Iowa, Michigan, New York, Wisconsin) and celebrations of Dutch culture.

Dutch Fritters p. 148

2 cakes compressed yeast
2 cups lukewarm water or milk
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup shortening, softened
7 to 7-1/2 cups sifted flour
2 teaspoons salt
4 cups chopped uncooked apples
1-1/4 cups raisins
1 cup currants
oil for deep-frying
powdered sugar

Blend yeast with lukewarm water or milk; stir in sugar, eggs, and softened shortening. Sift together flour and salt; add the yeast mixture and mix until blended. Stir in apples, raisins, and currants. Let batter rise in a warm place until doubled. Break off by spoonfuls and deep-fry in hot oil, 375 degrees, until golden brown. Drain on absorbent paper and roll in powdered sugar. Mix cinnamon with powdered sugar if desired. Makes 6 to 7 dozen.